CN102433240A - Dry or semi-dry blueberry wine and brewing method thereof - Google Patents
Dry or semi-dry blueberry wine and brewing method thereof Download PDFInfo
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- CN102433240A CN102433240A CN2011104319722A CN201110431972A CN102433240A CN 102433240 A CN102433240 A CN 102433240A CN 2011104319722 A CN2011104319722 A CN 2011104319722A CN 201110431972 A CN201110431972 A CN 201110431972A CN 102433240 A CN102433240 A CN 102433240A
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Abstract
The invention relates to dry or semi-dry blueberry wine. The dry or semi-dry blueberry wine is characterized in that: the alcoholic strength of the dry or semi-dry blueberry wine is 9 to 15 percent V/V; the concentration of total sugar is 3 to 18g/L based on glucose; and the concentration of total acid is 6 to 9g/L based on citric acid. A brewing method comprises the following steps of: crushing blueberries which are taken as a raw material to obtain blueberry fruit juice, deacidifying the blueberry fruit juice by a physical method, adding granulated sugar and dry wine yeast, controlling the fermentation at low temperature, and post-fermenting and performing wine body stability treatment to obtain the blueberry wine. The wine body stability treatment process comprises the following steps of: adding botanical glue at low temperature to absorb chill haze protein in a wine body; and adding biological antioxidase which achieves the effects of resisting oxidation and browning on the blueberry wine so as to protect anthocyanin of the blueberry wine.
Description
Technical field
The invention belongs to the brewing fruit wine technical field, be specifically related to a kind of dry type or half-dry type blueberry wine and brewing method thereof.
Background technology
The title of blueberry derives from English blueberry, means the meaning of blue berry.Originate in main product in the U.S., the big Xiaoxinanlin Mountains of China abound with wild blueberry.China introduced 14 blueberry kinds and achieving success in 1998 from the U.S., had bred out the blueberry series of products that is fit to each weather condition cultivation of China at present.The blueberry fruit is nutritious, except sugar, acid and the Vc of routine, is rich in mineral elements such as VE, VA, VB, SOD, arbutin, protein, food fiber and abundant K, Fe, Zn, Ca.The cyanin pigment content has the effect of removing oxyradical, vision protection, delaying cranial nerve aging, memory up to 163mg/100g in the fruit.
The blueberry fruit colour is beautiful, pleasing, blue and by one deck white fruit powder; Pulp is fine and smooth, and seed is minimum, and edible rate is 100%; Sweet and sour palatability; And having fragrant refreshing pleasant fragrance, is that world development integrated the third generation fruit variety of Nutrition and health care the most rapidly in recent years, therefore enjoys green grass or young crops to narrow and is processed to the fruit wine drink.
About the existing some reports of the research of blueberry wine, but, brewage to blueberry wine and bring some difficulties because the blueberry organic acid content is abundant.At present blueberry fruit wine only has several manufacturer production in the whole nation, because most blueberry kind acid contents are too high, is to perplex the difficult problem that fermented wine is brewageed, so market do not see in batches and sell, and explains that blueberry fruit wine does not form big force on market.
Bright through the document key: the bibliographical information of the patented claim of at present domestic existing blueberry fruit wine exploitation; From documents and materials; Do not see the wine body wild effect that changes, acrid, the inharmonic technological innovation record of fruit wine taste,, can not be referred to as blueberry wine as with blueberry and the mixed fermentation of grape; Ignored simultaneously the high-load organic acid of blueberry itself again; Cause the blueberry fruit wine after the fermentation or through acrid, inharmonious, the no mellow fragrance of blueberry fruit wine taste of allotment, wine body browning and wine body are prone to deposition etc., therefore invent and a kind ofly assemble blueberry noble quality, graceful makings, main flow direction, technology simply and be suitable for the method for the brewing blueberry fruit wine of technical scale production; To be widely used in the area that richness is produced blueberry and, gather outstanding meaning by the industry approval.
Summary of the invention
Technical problem to be solved by this invention is to overcome the deficiency of prior art, and a kind of clarification of cyanidin(e), wine body, dry type or half-dry type blueberry wine and brewing method thereof that total acid (with citrometer) content is low of being rich in is provided.
The present invention realizes that the technical scheme of purpose is following:
A kind of dry type or half-dry type blueberry wine, its alcoholic strength 9-15%V/V; With glucose meter, total reducing sugar 3-18g/L; With citrometer, total acid 6-9g/L.
And said blueberry wine is alcoholic strength 15%V/V; With glucose meter, total reducing sugar 3g/L; With citrometer, total acid 9g/L,
Or alcoholic strength 13%V/V; With glucose meter, total reducing sugar 4g/L; With citrometer, total acid 7.0g/L;
Or alcoholic strength 11.5%V/V; With glucose meter, total reducing sugar 12g/L; With citrometer, total acid 7g/L;
Or alcoholic strength 12%V/V; With glucose meter, total reducing sugar 18g/L; With citrometer, total acid 8.5g/L.
The brewing method of a kind of dry type or half-dry type blueberry wine comprises the steps:
(1) the blue berry fragmentation obtains blueberry juice;
(2) in blueberry juice, add ion exchange resin and fall acid, blueberry juice falls acid to 6-8g/L, regulates pol to 180-260g/L;
(3) add the former wine of blueberry that the fermentation of wine dry yeast is made;
(4) the former wine temperature of blueberry is controlled to-4～-6 ℃, in the former wine of blueberry, add and plant source glue 100～500ppm, absorption 5-15h adds biological antioxidant enzyme 10～15U/L then, filters and obtains dry type or half-dry type blueberry wine.
4, the brewing method of dry type according to claim 3 or half-dry type blueberry wine is characterized in that: described ion exchange resin falls sour 1.0-1.8g/L to the sour ability of falling of blueberry juice for every gram resin after adsorbing 2～10h.
5, the brewing method of dry type according to claim 3 or half-dry type blueberry wine is characterized in that: said dry type or its alcoholic strength of half-dry type blueberry wine 9-15%V/V; With glucose meter, total reducing sugar 3-18g/L; With citrometer, total acid 6-9g/L.
Advantage of the present invention and beneficial effect are:
1, the present invention is to be main raw material with the blueberry, and adopting crush method to get juice can be protected the beneficial organism active substance cyanidin(e) of blueberry to greatest extent; Adopt ion exchange resin that acid is fallen in blueberry juice; Adopt the low temperature control fermentation of the full juice of wine dry yeast, obtaining total acid (with citrometer) is the former wine of blueberry of 6.5-9g/L, has therefore guaranteed the taste and the nutrition of product, has solved difficult problems such as existing technology is numerous and diverse, the cycle is long, taste is acrid, inharmonious.
2, among the preparation method of the present invention in that to make blueberry after drinking former; Low temperature adds plants the cold muddy albumen in the sorbing liquor body of source; Interpolation plays anti-oxidant brown stain effect to blueberry wine biological antioxidant enzyme carries out the stability processing to the wine body, has fully guaranteed clarity, taste and the stability of the wine body of blueberry fruit wine.
3, blueberry fruit wine provided by the invention meets the developing goal of " grain wine changes to fruit wine " of country's promotion for high-grade, the deep processing of fine blueberry resource provide effective way.
Embodiment
Below in conjunction with embodiment, the present invention is further specified, following embodiment is illustrative, is not determinate, can not limit protection scope of the present invention with following embodiment.
Dry type blueberry wine: contain the blueberry wine that total reducing sugar (with glucose meter) is less than or equal to 9.0g/L.
Half-dry type blueberry wine: contain total reducing sugar (with glucose meter) greater than 9.1g/L or less than the blueberry wine of 18.0g/L.
The wine dry yeast that uses among the following embodiment is commercially available yeast; Ion exchange resin is commercially available prod (D-101; The D-301 polymeric adsorbent); The biological antioxidant enzyme is composite plant hydrolysising protease (the composite plant hydrolysising protease that the letter novozymes of Novi produces), plants source glue (the outstanding rabbit industry and trade in Shanghai ltd) and is the commercially available prod.
Embodiment 1:
A kind of preparation method of dry type blueberry wine, its step is following:
(1) blue berry: water=1: 1 (W/W), fragmentation obtain the blueberry juice that total acid is 13g/L, and blueberry pomace is used for cyclic production;
(2) blueberry juice is added ion exchange resin absorption 10h after, fruit juice falls acid to 8g/L, pol (with glucose meter) is adjusted to 220g/L, adopts wine dry yeast 1.0g/L, 20 ℃ of fermentations 18 days, making total acid (with citrometer) is the former wine of blueberry of 9g/L;
When (3) the former wine temperature of blueberry being controlled to-6 ℃, plant source glue 500ppm effect 10h to wherein adding earlier, cold muddy albumen in the sorbing liquor adds 15U/L biological antioxidant enzyme then in wine liquid, adopt cardboard filter and 0.22um membrane filtration to get the dry type blueberry wine then.
The dry type blueberry wine of present embodiment preparation, its alcoholic strength 15% (V/V); With glucose meter, total reducing sugar 3g/L; With citrometer, total acid 9g/L.
Embodiment 2:
A kind of preparation method of dry type blueberry wine, its step is following:
(1) blue berry: the water ratio is 1: 3 (W/W), and fragmentation obtains the blueberry juice that total acid is 10g/L, and blueberry pomace is used for cyclic production;
(2) blueberry juice is added ion exchange resin absorption 6h after; Fruit juice falls acid to 6.5g/L, and pol (with glucose meter) is adjusted to 250g/L, adopts wine dry yeast 0.75g/L; 18 ℃ fermented 16 days, and making total acid (with citrometer) is the former wine of blueberry of 7.0g/L;
When (3) the former wine temperature of blueberry being controlled to-5 ℃, plant source glue 300ppm effect 10h to wherein adding earlier, cold muddy albumen in the sorbing liquor adds 12U/L biological antioxidant enzyme then in wine liquid, adopt cardboard filter and membrane filtration to get the dry type blueberry wine then.
The dry type blueberry wine of present embodiment preparation, its alcoholic strength 13% (V/V); With glucose meter, total reducing sugar 4g/L; With citrometer, total acid 7.0g/L.
Embodiment 3:
A kind of preparation method of half-dry type blueberry wine, its step is following:
(1) blue berry: the water ratio is 1: 5 (W/W), and fragmentation obtains the blueberry juice that total acid is 8.5g/L, and blueberry pomace is used for cyclic production;
(2) blueberry juice is added ion exchange resin absorption 3h after, fruit juice falls acid to 6.5g/L, pol (with glucose meter) is adjusted to 260g/L, adopts wine dry yeast 0.2g/L, 18 ℃ of fermentations 12 days, making total acid (with citrometer) is the former wine of blueberry of 7g/L;
When (3) the former wine temperature of blueberry being controlled to-4 ℃, plant source glue 100ppm effect 10h to wherein adding earlier, cold muddy albumen in the sorbing liquor adds 10U/L biological antioxidant enzyme then in wine liquid, adopt cardboard filter and membrane filtration to get the half-dry type blueberry wine then.
The half-dry type blueberry wine of present embodiment preparation, its alcoholic strength 11.5% (V/V); With glucose meter, total reducing sugar 12g/L; With citrometer, total acid 7g/L.
Embodiment 4:
A kind of preparation method of half-dry type blueberry wine, its step is following:
(1) blue berry, water ratio are 1: 3 (W/W), and fragmentation obtains the blueberry juice that total acid is 8.5g/L, and blueberry pomace is used for cyclic production;
(2) blueberry juice is added ion exchange resin absorption 3h after, pol (with glucose meter) is adjusted to 260g/L, adopts wine dry yeast 0.5g/L, 20 ℃ of fermentations 13 days, making total acid (with citrometer) is the former wine of blueberry of 8.5g/L;
When (3) the former wine temperature of blueberry being controlled to-5 ℃, plant source glue 300ppm effect 10h to wherein adding earlier, cold muddy albumen in the sorbing liquor adds 12U/L biological antioxidant enzyme then in wine liquid, adopt cardboard filter and membrane filtration to get the half-dry type blueberry wine then.
The half-dry type blueberry wine of present embodiment preparation, its alcoholic strength 12% (V/V); With glucose meter, total reducing sugar 18g/L; With citrometer, total acid 8.5g/L.
Claims (5)
1. dry type or half-dry type blueberry wine is characterized in that: its alcoholic strength 9-15%V/V; With glucose meter, total reducing sugar 3-18g/L; With citrometer, total acid 6-9g/L.
2. dry type according to claim 1 or half-dry type blueberry wine is characterized in that: said blueberry wine is alcoholic strength 15%V/V; With glucose meter, total reducing sugar 3g/L; With citrometer, total acid 9g/L;
Or alcoholic strength 13%V/V; With glucose meter, total reducing sugar 4g/L; With citrometer, total acid 7.0g/L;
Or alcoholic strength 11.5%V/V; With glucose meter, total reducing sugar 12g/L; With citrometer, total acid 7g/L;
Or alcoholic strength 12%V/V; With glucose meter, total reducing sugar 18g/L; With citrometer, total acid 8.5g/L.
3. the brewing method of dry type or half-dry type blueberry wine is characterized in that: comprise the steps:
(1) the blue berry fragmentation obtains blueberry juice;
(2) in blueberry juice, add ion exchange resin and fall acid, blueberry juice falls acid to 6-8g/L, regulates pol to 180-260g/L;
(3) add the former wine of blueberry that the fermentation of wine dry yeast is made;
(4) the former wine temperature of blueberry is controlled to-4～-6 ℃, in the former wine of blueberry, add and plant source glue 100～500ppm, absorption 5-15h adds biological antioxidant enzyme 10～15U/L then, filters and obtains dry type or half-dry type blueberry wine.
4. the brewing method of dry type according to claim 3 or half-dry type blueberry wine is characterized in that: described ion exchange resin falls sour 1.0-1.8g/L to the sour ability of falling of blueberry juice for every gram resin after adsorbing 2～10h.
5. the brewing method of dry type according to claim 3 or half-dry type blueberry wine is characterized in that: said dry type or its alcoholic strength of half-dry type blueberry wine 9-15%V/V; With glucose meter, total reducing sugar 3-18g/L; With citrometer, total acid 6-9g/L.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103805390A (en) * | 2012-11-13 | 2014-05-21 | 云南万家欢食品集团有限公司 | Method for producing fresh blueberry wine and application thereof |
| CN104232415A (en) * | 2014-09-29 | 2014-12-24 | 黔东南苗族侗族自治州林业科学研究所 | Blueberry fermented wine and preparation method thereof |
| CN106085706A (en) * | 2016-06-22 | 2016-11-09 | 凤冈县蓝亿农业科技发展有限责任公司 | A kind of blueberry fermented wine of fermented wine manufacture method |
| CN111196979A (en) * | 2020-03-05 | 2020-05-26 | 杭州汇之宝农业科技有限公司 | Low-alcohol-content dry blueberry wine brewing method |
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| CN101967440A (en) * | 2010-11-24 | 2011-02-09 | 天津科技大学 | Dry or semi-dry hawthorn wine and brewing method thereof |
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| CN101967440A (en) * | 2010-11-24 | 2011-02-09 | 天津科技大学 | Dry or semi-dry hawthorn wine and brewing method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103805390A (en) * | 2012-11-13 | 2014-05-21 | 云南万家欢食品集团有限公司 | Method for producing fresh blueberry wine and application thereof |
| CN104232415A (en) * | 2014-09-29 | 2014-12-24 | 黔东南苗族侗族自治州林业科学研究所 | Blueberry fermented wine and preparation method thereof |
| CN104232415B (en) * | 2014-09-29 | 2016-04-20 | 黔东南苗族侗族自治州林业科学研究所 | A kind of blueberry fermented wine and preparation method thereof |
| CN106085706A (en) * | 2016-06-22 | 2016-11-09 | 凤冈县蓝亿农业科技发展有限责任公司 | A kind of blueberry fermented wine of fermented wine manufacture method |
| CN111196979A (en) * | 2020-03-05 | 2020-05-26 | 杭州汇之宝农业科技有限公司 | Low-alcohol-content dry blueberry wine brewing method |
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Application publication date: 20120502 |